Description
Delicious and wholesome Turkey Stuffed Peppers featuring lean ground turkey, brown rice, and a flavorful tomato sauce blend, all baked to perfection with a cheesy topping. This hearty dish is perfect for a nutritious family meal.
Ingredients
Scale
Bell Peppers
- 6 large bell peppers, tops removed and seeds discarded
Filling
- 1 lb ground turkey
- 1 cup cooked brown rice
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
- 1/2 cup tomato sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Topping & Garnish
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking and for easy cleanup.
- Blanch Peppers: Bring a large pot of water to a boil and blanch the hollowed bell peppers for 5 minutes to soften slightly. Remove and let cool slightly before stuffing.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds to release aromas.
- Cook Turkey: Add ground turkey to the skillet and cook for 6–8 minutes until browned, breaking it apart as it cooks to ensure even cooking.
- Combine Filling Ingredients: Stir in cooked brown rice, drained diced tomatoes, tomato sauce, Italian seasoning, smoked paprika, salt, and black pepper. Simmer the mixture for 5 minutes to meld flavors.
- Stuff Peppers: Spoon the turkey mixture evenly into each blanched bell pepper, filling them generously. Place the stuffed peppers upright in the prepared baking dish.
- Bake Covered: Cover the dish with foil and bake for 25 minutes in the preheated oven to heat through and meld flavors.
- Add Cheese and Continue Baking: Remove the foil, sprinkle shredded mozzarella cheese over each stuffed pepper, and bake uncovered for an additional 10–15 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Garnish the finished stuffed peppers with chopped fresh parsley before serving for a fresh, vibrant finish.
Notes
- Blanching the peppers softens them, making them easier to eat after baking.
- Feel free to substitute mozzarella with cheddar or a blend of cheeses for variety.
- Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
- For extra flavor, you can add red pepper flakes or a splash of Worcestershire sauce to the filling mixture.
